Bring stock to a boil. Whisk in grits and cook until tender and thick. Stir in parmesan, salt and pepper.
In a skillet, saute the onion in butter until translucent. Stir in garlic, cherry tomatoes and crushed red pepper flake. Cook for 10 minutes, or until the cherry tomatoes start to break down.
Sprinkle shrimp with cajun seasoning. Add to the skillet and cook until pink and opaque.
Serve the shrimp mixture over the grits with lemon wedges.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/cherry-tomato-shrimp-and-grits/